Exotic Pizza Delight Pizza base, topped with crunchy onions, black olives, sweet corn, spicy jalapenos or pickled green chillies and melted cheese, drizzled with olive oil.
Exotic Pizza Delight
Pizza base, topped with crunchy onions, black olives, sweet corn, spicy jalapenos or pickled green chillies and melted cheese, drizzled with olive oil.
o 250 gm (3) tomatoes - blanched (put in hot water and peeled) and chopped finely.
o ½ cup ready-made tomato puree, 4-5 flakes garlic - crushed.
o 1 tsp dried oregano, 1 bay leaf (tej patta), 1 tsp vinegar.
o Salt and freshly ground pepper to taste, 1 tsp oil.
o 1 onion - cut into half and then cut into thin rounds to get semi circles.
o 1 capsicum - cut into 4 and then cut thinly widthwise to get thin strips.
o ½ cup tinned corn kernels or cooked fresh corn or thinly sliced babycorns.
o A few slices of pickled jalapenos or pickled green chillies.
o 10-15 black or green olives - cut into slices.
o 200 gms mozzarella or pizza cheese - grated, 1-2 tbsp olive oil. Methodo Pizza base with butter or olive oil.
o Bake in a preheated oven at 180°C/350°F for 10 minutes.
o For the tomato sauce, heat oil in a pan. Add garlic. Stir and immediately add all other ingredients of the sauce. Bring to a boil. Lower heat and simmer on low heat for 7-8 minutes, stirring occasionally until it is reduced in quantity and thick enough to spread without being runny. Remove sauce from fire.
o Spread 1 tbsp melted butter or olive oil over each pizza base, covering the edges. o Spoon some tomato sauce over pizza base, leaving ½" all around the edges. o Sprinkle some grated cheese on each base.
o Sprinkle onions. Sprinkle some capsicum, corn and jalapenos too. o Sprinkle left over mozzarella cheese. Arrange olives. Drizzle some olive oil.
o Bake at 180°C (350°F) for 15 minutes until golden and crisp. Serve hot.
(Nita Mehta is world famous Cookery Expert, who has authored more than 250 books on world cuisine)
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